Kebab Koobideh

Name: Kebab Koobideh
Cuisine: middle-eastern
Ingredients: 500 g ground lamb; 250 g ground beef; 1 medium onion, grated; 2 cloves garlic, minced; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground sumac (optional); ½ tsp paprika; ½ tsp salt; ¼ tsp black pepper; 2 tbsp fresh parsley, finely chopped; 2 tbsp olive oil (for grilling); Skewers (metal or soaked bamboo)

MBG-eligible

Ingredients

500 g ground lamb
250 g ground beef
1 medium onion, grated
2 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground sumac (optional)
½ tsp paprika
½ tsp salt
¼ tsp black pepper
2 tbsp fresh parsley, finely chopped
2 tbsp olive oil (for grilling)
Skewers (metal or soaked bamboo)

Instructions

11. In a bowl combine grated onion, minced garlic, and a pinch of salt; let sit 5 minutes then squeeze out excess moisture.
22. Add ground lamb, ground beef, and all spices to the bowl; mix thoroughly by hand until the mixture becomes sticky.
33. Incorporate chopped parsley and olive oil; continue mixing until well combined.
44. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
55. Preheat grill or grill pan to medium‑high heat; lightly oil the grates.
66. With wet hands, shape the meat onto each skewer, forming a uniform sausage about 2 cm thick and 30 cm long.
77. Grill the kebabs 4–5 minutes per side, turning once, until nicely charred and internal temperature reaches 71 °C (160 °F).
88. Let the kebabs rest 2 minutes, then serve hot with flatbread, grilled tomatoes, and sumac‑sprinkled onions.

Source: llm-generated